I have been back in Seattle for a few weeks now, and life has been a whirlwind. Family, friends, the flu (I wish it upon no one… it was the worst), and a brand new job. It’s funny how in one month my entire life looks different… But somehow things stay the same. I still keep my sanity by spending copious amounts of time in the kitchen, I’m still always followed around by a big, stinky hound dog, I still, and will always, spend too much time (and money) at the grocery store.
Instead of cacti and sun, I am surrounded by evergreens and thick, heavy clouds. To be surrounded by mountains is like magic, and I’m already itching to strap on my snowshoes and rediscover the silence of snow. There is so much to love about the Pacific Northwest. The damp streets, the cold mornings, drinking cup after cup of the most DELICIOUS coffee. Sometimes it feels like I’m living in Fern Gully. Oh! And have I mentioned the beards? The flannel? The farmers markets? Yes, I was born and raised in this part of the world, and while I have left so much of my heart in Texas, this place is where I belong.
And to top if off, I started running again (which is the reason that I started writing this blog). While my leg muscles are still moaning, it feels so good to lace up my shoes and run through the sweet, green air. Needless to say, my transition back home has been smooth, and wonderful and exciting. I am happy to be back here. So happy to be near the people I love. And so happy to replant myself back into this beautiful soil.
Kale, Farro & Butternut Squash Salad
- 1 head dino kale, de-stemmed and chopped
- 1 butternut squash, peeled and cubed
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 cups farro
- 5 cups water
- 3 Tbsp olive oil
- 1.5 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Start by preheating your oven to 400 degrees F. Peel and cube your butternut squash, toss with olive oil and salt and pepper. Once the oven is warm, cook the squash for 40-45 minutes, until soft. While that is cooking, cook your farro! Ideally, you’ll want to soak the farro overnight. I didn’t, and it turned out just fine. Put farro and water in a pot with a pinch of salt, and bring to a boil. Once boiling, reduce heat to low and simmer for 40-45 minutes. Once cooked, drain excess water and set aside to cool.
While the farro and butternut squash is cooking, prep your kale and dressing. I chopped up the kale, massaged it with salt and then whipped up the dressing. After whisking together all the dressing ingredients, pour over the kale and let it soak up the flavors. Once your farro and squash is done cooking, toss with the kale, cranberries and walnuts. Done and done. I had about 3/4 cup of farro left over, which I will toss with some spinach or something in the near future.
Delicious. Just so delicious.